Monday, July 11, 2016

This recipe is my Grams with some minor adjustments. She would always make this to take to the lake. Everytime I make it I remember those days at the beach with her.

The cake is delightfully moist with the blueberries nestled under a crispy sweet topping(pictured I added blueberry sauce and hand whipped cream to make it into a dessert but it is scrumptious without it)

You Need:

2 Cup Flour or 1 to 1 Gluten Free Flour(I love Bobs Red Mill)

2 1/2 tsp Baking Powder

1/4 tsp Salt

1/2 tsp Cinnamon

1/2 cup softened Butter

3/4 cup Sugar

1 Egg

1/2 cup Milk

2 cups Blueberries

1/2 cup Flour or GF 1to1

1/2 cup Sugar

1/2 tsp Cinnamon

1/4 cup butter

To Do:

Grease 8x8 baking pan. Preheat oven to 350. Combine first 4 dry ingredients and set aside. In another bowl beat butter for 30 seconds, then add sugar, beat until fluffy. Add egg mix well. Alternating between dry mixture and milk add to egg mixture until smooth and all ingredients are incorporated in. Spoon batter into prepared pan, sprinkle with blueberries. Take remaining ingredients and cut butter in until it looks like coarse crumbs, sprinkle over blueberry layer. Bake for 50-60 minutes. ENJOY!!!